Lawrie’s Meat Science

Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.

1. Introduction2. Factors influencing the growth of meat animals3. The structure and growth of muscle4. Chemical and biochemical constitution of muscle5. The conversion of muscle to meat6. Meat microbiology and spoilage7. The storage and preservation of meat: I Thermal technologies8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing10. The storage and preservation of meat: IV Packaging and storage11. The eating quality of meat: I Colour12. The eating quality of meat: II Tenderness13. The eating quality of meat: III Flavour14. The eating quality of meat: IV Water holding capacity and juiciness15. The eating quality of meat: V Sensory evaluation of meat16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging17. Meat safety: I Foodborne pathogens and other biological issues18. Meat safety: II Residues and contaminants19. Meat authenticity and traceability20. Meat composition and nutritional value21. Meat and health22. Edible by-products